The manual says not to use the IP for split peas, I think because they froth and sputter causing the valves to gunk up. So do you just make sure not to overfill the pot when using split peas? Is there a magic amount to keep in mind? Half full?

Also I think the fat from the ham helps keep the frothing down. I’ve seen other websites that call for putting a little oil in with split peas and other frothy items in order to keep the bubbles down. I think the ham does the same thing.

I have tried this recipe with both natural and quick release and either works fine, so quick release is probably best.

BTW: (Sherri) Quick release is when you open the valve and allow the pressure to dissipate rapidly (you open the pot about 1 minute after it is done); Natural release is where you do nothing and allow the pressure to dissipate over about 20 minutes.